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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sugar-Free Ice Cream Recipe

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This recipe for Sugar-Free Ice Cream is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Small package sugar-free jello
1 cup warm water
1 ½ cups chopped fruit
1 large container Cool Whip, fat-free, sugar-free or the lowest you can find
Skim milk
Directions:
Directions:
Small package sugar-free jello, dissolved in 1 cup warm water
1 ½ cups chopped fruit, sweetened to desired taste with artificial sweetener
1 large container Cool Whip, fat-free, sugar-free or the lowest you can find in sugar and fat. (This helps keep the ice cream “creamy” after freezing. You may want to add more.)
Skim milk to fill freezer to desired level

Mix above together and freeze according to directions on your ice cream freezer.

Good combinations of fruit and jello:
Fresh strawberries with strawberry jello
Fresh peaches with peach jello
Canned crushed pineapple in its own juice with lime jello.
Personal Notes:
Personal Notes:
Add a small jar of chopped maraschino cherries to this one and it really is good! You could also add some chopped bananas. Feel free to experiment with this recipe. I haven’t tried using Splenda with this but I’m sure it would be good. I probably have made this differently each time I fixed it.

 

 

 

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